Gnocchi with Brown Butter & Sage

When Forrest and I went to see the Celtics play, we ate at a fantastic Italian restaurant where I first tried Gnocchi. I thought I’d recreate the memory to bring the Celtics good luck Game 5. I’ll take credit for their 32 point win!!

We had this as an entree with a delicious fresh picked garden salad, but it would make an excellent accompaniment to red meat.

Gnocchi with Brown Butter & Sageadapted from The Martha Stewart Living Cookbook

In a medium bowl, combine the potatoes, egg, lemon, oil, flour, and 3/4 tsp salt. Using a wooden spoons (or even better, your hands) stir until incorporated and dough like. Pat dough into a 1.5 inch thick sheet and cut into thin strips. Cut each strip into 1 inch pieces. For best results, place on parchment lined baking sheet and freeze for at least 30 minutes. This makes the gnocchi easier to handle.

Cover a large pot of salted water and bring to a boil. Have ready a colander set over a bowl. Cook gnocchi in batches, until they float to the top, 2-3 mins. Using a slotted spoon, transfer the cooked gnocchi to the colander.

Place a large skillet over medium-high heat. Add the butter. When the butter begins to brown, about 2 minutes, add the pepper and 1/4 tsp salt. Add the gnocchi and sage. Cook, stirring occasionally, until the sage has wilted and gnocchi have browned, about 2 minutes. Serve immediately, sprinkled with parmesan.